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One Pot Mexican Rice
This wonderfully aromatic dish comes together in one pot which means less washing up and more time to hang out with the kids.
Ingredients
Ingredients
- olive oil
- onion, peeled + diced
- (1.5 cups) basmati rice
- garlic cloves, peeled + diced
- cumin seeds
- paprika
- vegetable stock
- tomato purée
- hot water straight from a kettle
- red pepper, deseeded + diced
- (1 cup) frozen peas
- (1 cup) frozen sweetcorn
- tin of black beans
- fresh parsley, chopped
- salt + pepper, to taste
To serve (optional)
- sliced avocado
- unsweetened plant-based yoghurt
- fresh coriander
Method
- 1
Heat a little oil in a frying pan on a medium-high heat. Once hot add the onion and fry for 5 minutes.
- 2
Next add the rice to the pan and fry for 5 minutes. Then add the garlic, cumin seed and paprika and fry for 1 minute.
- 3
Pour the stock into the pan along with the tomato puree, hot water and add the red pepper. Bring the pan to the boil, reduce the heat then simmer with lid on for 15 minutes.
- 4
Stir in the peas, sweetcorn, black beans and parsley then cover with the lid and leave to cook for 5 minutes. Then taste and season with salt and pepper to your liking.
- 5
Serve between bowls then top with some sliced avocado, a dollop of yoghurt and some coriander leaves if you like.
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Community reviews
Rated 5 out of 5 from 1 review
